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Source: America's Favorite Food Associations

Potato Bacon Casserole
Something different for your family to try.
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Serves: 6 to 8
Prep Time: 45 minutes
Cook Time: 20 minutes
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8 ounces bacon
2 pounds potatoes, peeled and cubed
3/4 cup bread crumbs, Italian seasoned
3 1/4 teaspoon margarine
3 egg yolks
1/4 cup fresh basil, chopped
1 tablespoon lemon juice
1 cup milk
1 package mixed vegetables, defrost and drain
2 cups Shredded Cheddar cheese

Preheat oven to 375 degrees. Cook the peeled Wisconsin potatoes in a pot of boiling water, until soft. While potatoes cook, fry bacon in a skillet, until crisp. Drain bacon on paper towel. Crumble and set aside. Drain potatoes and mash. Stir bacon into mashed potatoes. Set aside.

Lightly grease a 1 ½ quart casserole dish. In a bowl, combine margarine with bred crumbs. Mix together well. Press breadcrumb/margarine mixture into bottom and up side of casserole dish. In a bowl beat egg yolks for 2 minutes. Add in basil, lemon juice and salt and pepper to taste. Gently stir in milk and 1 cup of cheese into egg yolks. Mix this into prepared mashed potatoes. Gently stir everything together well. Beat egg whites until stiff. Fold into potato mixture. Transfer half of the potato mixture into prepared casserole dish. Smooth out with a spoon. Arrange frozen vegetable onto potatoes. Sprinkle with ½ cup of shredded cheese. Place the remaining half of the potatoes over the vegetables and cheese. Smooth with a spoon. Top with remaining ½ coup of cheese. Bake in preheated oven for 20 minutes.

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